Creamy Brunch Cheese Grits (Printable)

Rich southern-style creamy grits blended with sharp cheddar, perfect for weekend brunch gatherings.

# What you'll need:

→ Dairy

01 - 2 cups whole milk
02 - 2 tablespoons unsalted butter
03 - 1 ½ cups sharp cheddar cheese, shredded
04 - ¼ cup cream cheese

→ Grains

05 - 1 cup stone-ground grits

→ Liquids

06 - 2 cups water

→ Seasonings

07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ⅛ teaspoon cayenne pepper

# Directions:

01 - Combine water, whole milk, and kosher salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, ensuring the salt dissolves completely.
02 - Gradually whisk stone-ground grits into the simmering liquid while stirring constantly. This technique prevents lumps from forming and ensures even distribution.
03 - Reduce heat to low and maintain a gentle simmer. Cook for 20 to 25 minutes, stirring frequently to prevent sticking. The grits are done when tender and the mixture has thickened to a creamy consistency.
04 - Remove the saucepan from heat. Stir in unsalted butter and cream cheese until both are completely melted and incorporated into the grits.
05 - Add shredded sharp cheddar cheese to the grits. Fold gently until the cheese melts completely and the mixture becomes smooth and creamy throughout.
06 - Season with black pepper and cayenne pepper. Taste and adjust salt as needed. Serve immediately while hot, optionally garnished with additional shredded cheese or fresh chives.

# Expert Suggestions:

01 -
  • These grits are impossibly creamy without any fancy techniques or hidden ingredients
  • The sharp cheddar cuts through the richness creating the most perfect balance of flavors
  • They come together in under 40 minutes but taste like they simmered all morning
02 -
  • Stone ground grits absolutely require that 20 minute simmer time to become tender, rushing them will leave you with sandy texture
  • The grits will continue thickening as they sit, so if they seem too loose right after cooking give them a minute
  • Always add cheese off the heat to prevent the oils from separating and creating an oily film on top
03 -
  • If your grits start to look grainy, whisk in an extra tablespoon of cream cheese to smooth everything out
  • Room temperature cheese incorporates much faster than cold cheese straight from the fridge

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